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Akademik Linkler Sosyal Linkler
  • D

    Université de Dijon

    1998 - 2003
    Doktora

    Gıda Bilimleri ve Beslenme

    Tez Adı: Intérêt de la modification du Eh par des gaz pour la maîtrise des ‎micro-organismes d’xxaltération du jus d’xxorange et ses implications sur ‎la stabilité de la couleur et de la vitamine C.‎Développement d’xxun appareil adapté à l’xxétude des micro-organismes ‎considérés en conditions physico-chimiques définies
  • Y

    Université de Dijon

    1997 - 1998
    Yüksek Lisans

    BESLENME BİLİMLERİ

    Tez Adı: Leuconostoc mesenteroides SSP mesenteroides FİZYOLOJİSİ VE ‎FERMANTASYON FAALİYETİ ÜZERİNDEKİ pH VE REDOKS ‎ETKİLERİ
  • L

    Al-Baath University

    1989 - 1994
    Lisans

    GIDA MÜHENDİSLİĞİ

    Tez Adı:
Makale Başlığı Kapsam Dergi Adı: Cilt: Sayı:
Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries Uluslararası Food Research International 132
Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese Uluslararası Journal of Food Science and Technology
Reducing Atmosphere Packaging Technique for Extending the Shelf-life of Food Products Uluslararası Journal of the Institute of Science and Technology 9
Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods Uluslararası JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 56 8
Ion-selective electrode integrated in small-scale bioreactor for continuous intracellular pH determination in Lactobacillus plantarum Uluslararası FOLIA MICROBIOLOGICA
Presumptive Relationship between Oxidoreduction Potential and Both Antibacterial ‎and Antioxidant Activities of Herbs and Spices: Oxidoreduction Potential as a ‎Companion Tool for Measuring the Antioxidant Activity‎ Uluslararası Notulae Botanicae Horti Agrobotanici Cluj-Napoca 47 2
Determination of trace elements, heavy metals, and antimony in polyethylene terephthalate–bottled local raw cow milk of Iğdır region in Turkey Uluslararası ENVIRONMENTAL MONITORING AND ASSESSMENT 191 666
Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria Uluslararası INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 73 1
Reducing Atmosphere Drying as a New Technique for the Preservation of the Color of Dried Foods Uluslararası Journal of the Institute of Science and Technology 8 4
Reducing Atmosphere Packaging Technique for Extending the Shelf-life of ‎Food ‎Products Uluslararası Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 9 4
Antibacterial activity of some herbs and spices uses in foods Ulusal Research Journal of Aleppo University 77
Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides Uluslararası CURRENT MICROBIOLOGY 75 11
Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice Uluslararası International Journal of Food Microbiology 89 1
Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice Uluslararası Journal of Food Protection 65 10
The influence of redox potential on the growth of heat-Injured cells of Listeria ‎monocytogenes Ulusal Research Journal of Aleppo University 62
The Influence of ultra violet light on properties of foods‎ Ulusal Journal of Albaath University 62
A Comparison of Spectrophotometric and Oxidoreduction Potential Method for ‎Laccase Activity Measurement‎ Uluslararası Research in Medical and Engineering Sciences 2 1
The effect of essential oil of mint on the total count of microorganisms and the starter ‎of yogurt‎ Ulusal Journal of Albaath University
Study of PPO activity using microplate reader (ELISA)‎ Ulusal Journal of Albaath university 32
Use of oxido-reduction potential measurements to ‎determine the activity of ‎polyphenol oxidases when ‎oxidizing the catechol‎ Ulusal Journal of Albaath University 68
Studying the relationship between oxidoreduction ‎potential and activity of polyphenol ‎oxidases Ulusal Journal of Albaath University 31
The Influence of redox potential on the enzymatic activity of peppermint extract‎ Ulusal Research Journal of Aleppo University 60
The effect of some preservation and storage methods on the content of total phenols ‎and antioxidant activity of capers flower buds (Cappraıs spinosa L.) Uluslararası Dirasat: Agricultural Sciences 38 1
Effect of some factors on the activity of polyphenol ‎oxidase extracted from ‎artichoke (Cynara scolymus L.)‎ Ulusal Research Journal of Aleppo University 66
Study of the antimicrobial and the antioxidant activity of water ‎extracts of sumac ‎from Syrian environment‎ Ulusal Research Journal of Aleppo University 66
Studying the Effect of Treatment of Pectin Methyl ‎Esterase and Calcium Chloride on ‎Canned Pea ‎Firmness‎ Ulusal Research Journal of Aleppo University
Study the effect of Laccase and polyphenol ‎oxidase extracted from artichoke ‎‎(Cynara scolymus L.)‎ On the phenol percentage in olive mille wastewater Ulusal Journal of Albaath University
The study of the antimicrobial and the antioxidant ‎activity of water extracts of ‎rosemary from Syrian ‎environment‎ Ulusal Journal of Albaath University
Studying the Effect of Some Preservation and Storage Methods on the Quality of ‎Capers, Flower Buds (Capprais Spinosa L.) Ulusal Research Journal of Aleppo University 83
The effect of some preservation and storage methods on the physical, chemical and ‎microbiological properties of verjuice‎ Ulusal Research Journal of Aleppo University 84
Determination of Polyphenol Oxidase Activity Using the Oxidoreduction Potential Method Uluslararası JOURNAL OF BIOTECHNOLOGY 150 null
The effect of some plant extracts on polyphenol oxidase activity and enzymatic browning Uluslararası JOURNAL OF BIOTECHNOLOGY 150 null
Bildiri Başlığı Kapsam: Etkinlik Adı: Yıl:
Antioxidant Properties of Some Herbs and Spices Traditionally Used inMiddle-East Food Preparation Uluslararası I.International Aromatic Plants andCosmetic Symposium 03.10.2019
REDUCING ATMOSPHERE PACKAGING TECHNIQUE FOR THE EXTENSIONOF THE SHELF-LIFE OF FOOD PRODUCTS Uluslararası 1. INTERNATIONAL IĞDIR CONGRESS ONMULTIDISCIPLINARY STUDIES 06.11.2018
REDUCING ATMOSPHERE DRYING: NEW DRYING TECHNIQUE FOR THEPROTECTION OF THE FRESHNESS NOTES OF FRUITS AND VEGETABLES Uluslararası 1. INTERNATIONAL IĞDIR CONGRESS ONMULTIDISCIPLINARY STUDIES 06.11.2018
İndirgen atmosferde paketleme sistemi Uluslararası Harran 1. uluslararası Ar-Ge proje pazarı‎ 12.05.2017
Study of PPO activity using microplate reader.‎ Uluslararası Novel Approaches in Food Industry 26.05.2011
Studying the effect of fungal laccase and poly phenol oxidases extracted from ‎artichoke heads (Cynara scolymus L.) on the phenolic compounds in olive oil mill ‎wastewater‎ Uluslararası The second International Conference on Food Industries and Biotechnology 01.11.2010
Factors affecting honey composition‎ Uluslararası International Congress on Safety and ‎Authenticity of Bee Products 21.05.2015
Enzymatic Traitement of olive mill wastewater Uluslararası Séminaire “environnement et gestion durable des écosystèmes naturels‎ 18.04.2011
Reducing Atmosphere Packaging to prolonge the shelf-life of Strawberry‎ Uluslararası Iğdır II. Uluslararası Sempozyumu‎ 09.11.2017
Determination of the Physical Development of the Şalak Apricot Fruit During the ‎Development Period‎ Uluslararası Iğdır II. Uluslararası Sempozyumu‎ 09.11.2017
Effects of Oxidoreduction Potential on the Quality of Dairy Products‎ Uluslararası Iğdır II. Uluslararası Sempozyumu‎ 09.11.2017
Oksijene ve ısıya duyarlı ürünlere yönelik yeni bir kurutma tekniği: indirgen atmosferik ‎kurutma Uluslararası Harran 1. uluslararası ar-ge proje pazarı‎ 12.05.2017
Oksijene ve isiya duyarli ürünlere yönelik yeni bir kurutma tekniği: indirgen ‎atmosferik kurutma.‎ Ulusal Düşünden gerçeğine proje pazari‎ 07.06.2017
Characterization of polyphenol oxidase extracted from artichoke heads (Cynara ‎scolymus L.) Uluslararası The First International Conference on Food Industries and Biotechnology 25.11.2008
Extraction of polyphenol oxidase from peppermint and study the effect of reducing ‎compounds on the enzymatic activity‎ Uluslararası The First International Conference on Food Industries and Biotechnology 25.11.2008
Antimicrobial activity of water sumac extract.‎ Uluslararası The First International Conference on Food Industries and Biotechnology 25.11.2008
Changes of External Redox Potential Significantly Affect. L. monocytogenes ‎Thermal Inactivation and Recovery Uluslararası Conférence de la Société Française de Microbiologie 30.05.2007
Combined effect of redox potential and pH on heat resistance of Listeria ‎monocytogenes ‎ Uluslararası Conférence de la Société Française de Microbiologie.‎ 30.05.2007
Effet du potentiel rédox sur la qualité du jus d’xxorange contaminé par Lactobacillus ‎plantarum et Saccharomyces cerevisiae.‎ Uluslararası ‎12ème Réunion du Club des Bactéries Lactiques 19.05.2003
Ion-selective membrane method, a novel technique to measure the intracellular pH of ‎Leuconostoc mesenteroides subsp. mesenteroides.‎ Uluslararası International Union of Microbiological Societies World Congresses 27.07.2002
Effect of redox potential on quality of orange juice contaminated by both ‎Lactobacillus plantarum and Saccharomyces cerevisiae Uluslararası ‎7th Symposium on Lactic Acid Bacteria 01.09.2002
‎ Influence of environment on fruit juice spoilage microorganisms‎ Uluslararası First European PhD Forum in Food Science 01.05.2000
Comportement des micro-organismes d’altération du jus d’orange après choc ‎thermique Uluslararası Forum des Jeunes Chercheurs 06.06.2000
Reprise après choc thermique des micro-organismes d’altération du jus d’orange‎ Uluslararası Colloque organisé par la Société Française de Microbiologie (SFM). Les mico-‎organismes des Aliments: Comment les détecter ? Comment les maîtriser ? ‎ 07.09.2000
The use of honey as a functional ingredient in bakery products Uluslararası 13th Asian Apicultural Association Conference 24.04.2016
Yıl Kitap Adı Bölüm: Katkı Düzeyi:
2019 Value-Added Ingredients and Enrichments of Beverages Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies Bölüm(ler)
2017 الطرائق العملية في تصنيع وتحليل منتجات الخضار ‏والفاكهة وخاصة الزيتون ومنتجاتهPractical methods in the manufacture and analysis ‎of fruit and vegetable products, especially olive and ‎its products Tümü
2011 Guideline in the preparation and Writing of Scientific Research‎ Tümü
2010 Technology of fruits and vegetable, practical part‎ Tümü
2008 Technology of fruits and vegetable, theoretical part Tümü
Yıl Tez Adı Yazar: Tür: Durum:
2010 Studying the antimicrobial and antioxidant activities of some extract of herbs and ‎spices for food and medical uses‎ Sally Dham Yüksek Lisans Tamamlandı
2010 Utilization of enzymatic preparations for the removal ‎of phenolic compounds in food ‎industry wastewater Lina Haidar‎ Yüksek Lisans Tamamlandı
2010 Efficacy of plant essential oils on activity of microorganisms in preservatives of some ‎perishable foods‎ İman Faihan‎ Yüksek Lisans Tamamlandı
2010 Studying the effect of pectin methyl esterase on the texture of some blanched fruit ‎and vegetable products‎ Nsreen Saloom ‎ Yüksek Lisans Tamamlandı
2010 Studying the changes of phenols content and antioxidant capacity during ‎‎preservation and storage of capers‎ Raneem Mohammad‎ Yüksek Lisans Tamamlandı
2010 Determination of the optimum conditions for production and preservation of verjui‎ Ramia Kasım Yüksek Lisans Tamamlandı
2019 Sağlıklı ve cazip kuru kayısı üretimine yönelik yeni bir teknik: İndirgen atmosferik kurutma BETÜL ÖRS Yüksek Lisans Tamamlandı
2019 Yeni bir depolama yöntemi olan indirgen atmosferde paketlemenin (İAP) çilek meyvesinin kimyasal ve fiziksel kalitesi üzerine etkisi NUR ÖZKAN Yüksek Lisans Tamamlandı
2019 Tuzsuz beyaz peynir muhafazası için yeni bir alternatif: İndirgen Atmosfer Paketleme (İAP) KADİR TAN Yüksek Lisans Tamamlandı
2019 İndirgen atmosfer paketlemenin, kızartmalık patatesin kalitesi üzerine etkileri GAMZE ŞARA Yüksek Lisans Tamamlandı
Akademik Yıl Ders Adı Eğitim Düzeyi:
2015-2016 UZMANLIK ALAN DERSİ Yüksek Lisans
2016-2017 UZMANLIK ALAN DERSİ Yüksek Lisans
2017-2018 UZMANLIK ALAN DERSİ Yüksek Lisans
2018-2019 UZMANLIK ALAN DERSİ Yüksek Lisans
2018-2019 MEYVE - SEBZE İŞLEME TEKNOLOJİSİ Lisans
2018-2019 FERMANTASYON TEKNOLOJİSİ Lisans
2018-2019 ANTİOKSİDANT AKTİVİTE TANIMI VE ÖLÇÜM METOTLARI Yüksek Lisans
2018-2019 GIDA BİLİMİ VE TEKNOLOJİSİ Lisans
2018-2019 mesleki ingilizce Lisans
2018-2019 yağ teknolojesi Lisans
2018-2019 temel mikrobiology Lisans
2015-2016 GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER Yüksek Lisans
2014-2015 GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER Yüksek Lisans
2017-2018 GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER Yüksek Lisans
2016-2017 GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER Yüksek Lisans
2017-2018 LAKTİK ASİT FERMENTASYONU Yüksek Lisans
2016-2017 LAKTİK ASİT FERMENTASYONU Yüksek Lisans
2015-2016 LAKTİK ASİT FERMENTASYONU Yüksek Lisans
2014-2015 LAKTİK ASİT FERMENTASYONU Yüksek Lisans
2017-2018 MEYVE - SEBZE İŞLEME TEKNOLOJİSİ Lisans
2016-2017 MEYVE - SEBZE İŞLEME TEKNOLOJİSİ Lisans
2017-2018 GIDA MİKROBİYOLOJİSİ Lisans
2016-2017 GIDA MİKROBİYOLOJİSİ Lisans
2014-2015 YAĞ TEKNOLOJİSİ Lisans
2017-2018 YAĞ TEKNOLOJİSİ Lisans
2016-2017 YAĞ TEKNOLOJİSİ Lisans
2015-2016 YAĞ TEKNOLOJİSİ Lisans
2017-2018 TEMEL MİKROBİYOLOJİ Lisans
2016-2017 TEMEL MİKROBİYOLOJİ Lisans
2015-2016 TEMEL MİKROBİYOLOJİ Lisans
2014-2015 TEMEL MİKROBİYOLOJİ Lisans
2017-2018 FERMANTASYON TEKNOLOJİSİ Lisans
2016-2017 FERMANTASYON TEKNOLOJİSİ Lisans
2015-2016 FERMANTASYON TEKNOLOJİSİ Lisans
2014-2015 FERMANTASYON TEKNOLOJİSİ Lisans
2014-2015 Mesleki İngilizce Lisans
2015-2016 Mesleki İngilizce Lisans
2017-2018 Mesleki İngilizce Lisans
2016-2017 Mesleki İngilizce Lisans
Proje Adı Görev: Tür:
Araştırma Projesi Modifiye Atmosfer Paketlenme İşleminin Tereyağı Üzerine Etkileri Araştırmacı ARAŞTIRMA PROJESİ
SUVEREN MAHALLESİ İÇME SUYUNUN FİZİKSEL, KİMYASAL VE MİKROBİYOLOJİK ÖZELLİKLERİ Araştırmacı ARAŞTIRMA PROJESİ
Çilekte Indirgen Atmosferde Raf Ömrü Uzatma‎ Yürütücü ARAŞTIRMA PROJESİ
Salamurasız Beyaz Peynir Muhafazası Için Yeni Bir Alternatif: ‎Indirgen Atmosfer Paketleme Yürütücü ARAŞTIRMA PROJESİ
Indirgen Atmosfer Paketlemenin Kızartmalık Patatesin Kalitesi ‎Üzerine Etkileri Yürütücü ARAŞTIRMA PROJESİ
Saglıklı Ve Cazip Kuru Kayısı Üretimine Yönelik Yeni Bir Teknik: ‎Indirgen Atmosferik Kurutma‎ Yürütücü ARAŞTIRMA PROJESİ
Patent Hazırlama ve Başvuru Programı‎ Yürütücü Diğer kamu kuruluşları (Yükseköğretim Kurumları hariç)
Gıdalarda Redoks Uygulamaları Arastırma Merkezi‎ Yürütücü Kalkınma Bakanlığı
Patent Adı Buluş Sahipleri: Kategori: Kapsam:
Cell for Measuring Biological Activities and/or Physiological Parameters of Micro-Organisms CACHON REMY,WACHE YVES,ALWAZEER DURIED,RIONDET CHRISTOPHE,GUYONDET PATRICK,DIVIES CHARLES,DIVIES MARYVONNE SECTION F - MECHANICAL ENGINEERING; LIGHTING; HEAT Uluslararası
Yıl Ödül Adı Kurum: Tür: Açıklama:
Kurum Durum
Tarih Görev Birim: Bitiş Tarihi:
2018 Bölüm Başkan Yardımcısı MÜHENDİSLİK FAKÜLTESİ